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Red Velvet Minis

August 9, 2013

So much cake!

I had been asked to make a wedding cake and I had about 4 days to make it with only one day off from dance and studies.   I took on the challenge because it was only the top part of the cake where the bride and groom stand but nonetheless it was a very important task and specific design.  Before pulling off the querky cake I needed to start with the basics and practice colouring and well baking with the oven I’m using to make sure everything is perfect.  To practice using the red food colouring I made red velvet cakes.  I love red velvet but this was my first time attempting the recipe so I followed the recipe to the letter.

This recipe was taken from Good Housekeeping Magazine (February 2013).

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Ingredients:

150g self raising flour, 1 1/2 tbsps cocoa powder, 150ml buttermilk, 1/2 tsp red food colouring paste, 100g unsalted butter (softened), 150g golden granulated sugar, 2 eggs, 1 tsp vanilla extract, 3/4 tsp white whie vinegar, 3/4 tsp bicarbonate of soda.

Method:

1. Mix the flour and cocoa powder in a large bowl.
2. In a jug mix the buttermilk and food colouring paste.
3. In a separate bowl beat the sugar and butter together.
4. Beat in the eggs gradually and add the vanilla essence.
5. Fold the flour and cocoa powder into the bowl with the eggs, then the buttermilk mixture.
6. Quickly mix the vinegar and soda together and add to the cake batter.
7. Preheat the oven to 180 degrees C and divide into cupcake holders.
8. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.

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From → Baking, Snacks

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